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-   -   Chinese BBQ Pork (Char Siu) & Wok Veggies w/Pron (http://www.bbq-brethren.com/forum/showthread.php?t=99774)

R2Egg2Q 01-30-2011 11:33 AM

Chinese BBQ Pork (Char Siu) & Wok Veggies w/Pron
 
Last night we had a nice meal consisting of Char Siu (Chinese BBQ Pork) and wok stir fried baby bok choy and snow peas.

On Friday night I picked up these primary ingredients:
http://i1005.photobucket.com/albums/...Q/IMG_7088.jpg

I prepared a marinade consisting of: sugar, apple cider vinegar, black pepper, ginger powder, garlic powder, hoisin sauce, salt, soy sauce, green onion, and a little red food coloring. I sliced the boneless pork butt into strips, set them into the marinade and put it into the fridge overnight.

Yesterday I set up the XL Egg by filling a lump reducing ring with lump, placing a foil covered pizza stone on top of a triangle hanger, and setting drip pan and grill on top. Using cherry and peach wood for smoke, the pork went onto the Egg:
http://i1005.photobucket.com/albums/...Q/IMG_7089.jpg

After smoking for 3 hours at 235-260 I pushed the temps up to about 300 and a few minutes later had these ready to pull from the Egg:
http://i1005.photobucket.com/albums/...G_7092_800.jpg

The grate, drip pan, and pizza stone were removed giving me access to the triangle hanger:
http://i1005.photobucket.com/albums/...Q/IMG_7094.jpg

My brand new carbon steel wok went into the hanger and into it went some peanut oil, baby bok choy, and snow peas for a stir fry:
http://i1005.photobucket.com/albums/...Q/IMG_7101.jpg
http://i1005.photobucket.com/albums/...G_7102_800.jpg

I then went to work on slicing the char siu:
http://i1005.photobucket.com/albums/...Q/IMG_7105.jpg
http://i1005.photobucket.com/albums/...G_7107_800.jpg

It all went onto a platter and placed next to steamed rice and some mandarin oranges (believed to bring good luck):
http://i1005.photobucket.com/albums/...Q/IMG_7109.jpg
http://i1005.photobucket.com/albums/...Q/IMG_7112.jpg
http://i1005.photobucket.com/albums/...G_7132_800.jpg

The meal made for a nice little early Chinese New Year celebration for us!

Phubar 01-30-2011 11:36 AM

:clap:

Gore 01-30-2011 11:37 AM

Now that is beautiful! Happy New Year!

wheelterrapin 01-30-2011 11:38 AM

Man, that looks good, I loce Chinese food.

wheelterrapin 01-30-2011 11:40 AM

How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.

R2Egg2Q 01-30-2011 12:00 PM

Quote:

Originally Posted by wheelterrapin (Post 1530404)
How about a little more information and pictures on your WOK srtup. I am not quite sure I understand all that I see....goes with the age.

Sure. The triangle hanger is a product made by The Ceramic Grill Store. Detailed info & purchasing info on it and the wok can be found here. The lump reducing ring I mentioned is also made by the same manufacturer but it isn't really needed for the cook (I was just saving lump).

The hanger hangs down from the fire ring to allow a wok or cast iron grid to be placed closer to the lump for really high heat. They make these hangers for the XL ("triangle hanger") and Large (called a "spider") Big Green Eggs.

The wok is their carbon steel wok. It seems pretty well built. It took me about an hour to clean off the smelly oil (probably machine oil) and season it over our gas range. I don't really have experience using a wok but my wife gave me some pointers and we both enjoyed the veggies!

Odin the Dog 01-30-2011 12:38 PM

Wow, that looks fantastic!

mykeystoy 01-30-2011 12:44 PM

That looks fantastic.

thunderwagn 01-30-2011 12:59 PM

Man that is some great looking food! Everything looks fantastic. :clap2:

Moose 01-30-2011 01:05 PM

Wow. That's some beautiful looking food...:eusa_clap

landarc 01-30-2011 01:38 PM

Outstanding and very nice call on the traditional use of the butt, instead of a tenderloin or strip loin piece. It looks like you nailed it.

Mister Bob 01-30-2011 01:45 PM

Very nice work, it looks great! :thumb::thumb:

ShutYrMouth 01-30-2011 01:48 PM

wow
beautiful food!

btcg 01-30-2011 01:53 PM

The Asian cooks that have been done here of late are just amazing. Yours is every bit as good. I'm just knocked out by them all! SUPER job!!!!!!!

landarc 01-30-2011 01:58 PM

I wish we could buy char siu that looks that good, it has been years since we could, even at the better places in San Francisco or Oakland. The funny thing to me is that John had to buy the hoisin and a new wok to cook this, since I would have thought he had it already. :becky:


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